Pair white fish e.g. cod grilled with Kanonkop Pinotage Black Label from Stellenbosch like a sommelier

   --  Burning hot spices e.g. tandoori
Chèvrecrème
Lemon/lime
Fat and acidic sauce (e.g. wine, cream)
Fat sauce (e.g. cream, cheese)
Fresh herbs
Green asparagus
   --  Hot but not burning hot spices
Hollandaise sauce
Preserved peach apricot
Preserved red berries
Capers
Creamy risotto
Mayonnaise
Freshly ground pepper
Parsley
Pesto
Mashed potato
Grated grapefruit peel
Vegetable roots purée
Salami, bacon
Anchovies, olives
Soy sauce
Sunripe tomatoes
Sun dried tomatoes
   --  Spinach stew
Strong but not hot spices
Fried potatoes
Fried mushrooms
Fried apple
Acidic sauce (e.g. wine, citrus)
Acidic red berries
Sauce from broth of clams
Sweet and sauer sauce
Cooked green peas/corn/paprika
Cooked vegetable roots
Truffle
White asparagus
Eatable flowers
Herb spices